Ingredients:
Salad:
1 baguette, torn into pieces (or your choice of bread)
2 lbs. heirloom tomatoes, diced 1 inch
1/2 c. pitted olives (your choice on variety)
1/2 c. torn basil leaves
1/4 c. torn flat leaf parsley leaves
8 oz. mozzarella fresca, torn into pieces
1/4 c. freshly grated Pecorino cheese (or Parmesan)
2 Tbsp. Medium to Robust Extra Virgin Olive Oil
Dressing:
1/3 c. Mild to Medium Extra Virgin Olive Oil
3 Tbsp. Oregano White Balsamic
1 tsp. flat leaf parsley, finely chopped
2 garlic cloves, super finely minced
fresh ground pepper
1/2 tsp. of sea salt
Salad:
1 baguette, torn into pieces (or your choice of bread)
2 lbs. heirloom tomatoes, diced 1 inch
1/2 c. pitted olives (your choice on variety)
1/2 c. torn basil leaves
1/4 c. torn flat leaf parsley leaves
8 oz. mozzarella fresca, torn into pieces
1/4 c. freshly grated Pecorino cheese (or Parmesan)
2 Tbsp. Medium to Robust Extra Virgin Olive Oil
Dressing:
1/3 c. Mild to Medium Extra Virgin Olive Oil
3 Tbsp. Oregano White Balsamic
1 tsp. flat leaf parsley, finely chopped
2 garlic cloves, super finely minced
fresh ground pepper
1/2 tsp. of sea salt
Preheat the grill or your broiler. Toss the torn bread with Extra Virgin Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread. Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.
